Shrimp Masala with Rice

• Canola oil spray
• 1/4 medium onion, chopped
• 1 cup basmati rice
• 3/4 pound fresh or frozen shrimp, peeled and deveined
• 4 garlic cloves, minced or crushed
• 1/4 cup plain yogurt (regular, low-fat, or nonfat)
• One 14-ounce can coconut milk (regular or light)
• 2 tablespoons chopped fresh cilantro
• 2 scallions, white and green parts, sliced into thin rings
• 1/4 teaspoon fresh lemon juice
• 1 teaspoon masala spice mix
• 1/2 yellow bell pepper, cored, seeded, and cut into 1-inch squares
• 2 cups fresh or frozen cut green beans
• One 14-ounce can diced tomatoes, drained, or 3 medium tomatoes, diced

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Scatter the onion in the pot.
4. Rinse the rice in a strainer under cold water until the water runs clear.
5. Add the rice to the pot and with the back of the spoon smooth the rice in an even layer over the onion.
6. Add the shrimp in a layer and sprinkle with garlic.
7. In a small bowl, combine the yogurt, coconut milk, cilantro, scallions, and lemon juice with the masala spice mix.
8. Pour half of the mixture over the shrimp.
9. Add the bell pepper, green beans, and tomatoes.
10. Pour the rest of the yogurt mixture over all.
11. Cover, place the pot on a cookie sheet to catch any overflow, and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 769
14. Protein: 23g
15. Carbohydrates: 93g
16. Fat: 33g
17. Cholesterol: 67mg
18. Sodium: 561mg
19. Fiber: 7g

canola oil spray, onion, basmati rice, shrimp, garlic, plain yogurt, coconut milk, fresh cilantro, scallions, lemon juice, masala spice mix, yellow bell pepper, beans, tomatoes

Taken from www.epicurious.com/recipes/food/views/shrimp-masala-with-rice-378795 (may not work)